Tag Archives: Muffins

Chocolate Muffins #BrunchWeek

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! Eight amazing sponsors are helping us host a GIVEAWAY of some incredible prizes for multiple winners. CLICK HERE to enter!

Chocolate Muffins

So, my regulars here know that my parents were quite insistent about healthy eating for my sister and me growing up, and nowhere was this more present than with breakfast. Skipping it was never an option, there was very little sugar present, and never anything that resembled a dessert. No sugary cereals, no Pop-Tarts, no doughnuts or coffee cakes or sweet muffins, and even when we occasionally got pancakes or French toast, it was of the whole grain variety.

Chocolate Muffins

Suffice it to say, I was well into my teens before finding out that chocolate muffins were a thing. Eating chocolate for breakfast just didn’t happen in our house. Once I reached adulthood, I began sampling them at coffee shops and bakeries, and concluded that I hadn’t really missed out on anything. Most chocolate muffins leave a lot to be desired.

They seem to come in two forms: either they are overly sweet and taste like an unfrosted cupcake – and really, what is sadder than an unfrosted cupcake?; or they are so determined not to be a cupcake and actually sort of be healthy, that they become dense and flavorless. I’ve long since given up on store-bought chocolate muffins, but I’ve been trying different recipes at home to see if a perfect one existed.

Chocolate Muffins

It took quite awhile, but turns out, yes, everything we want in a chocolate muffin does exist. Obviously, it’s what I’m sharing today (duh). These are definitely sweet enough, but not as much as a cupcake would be. They have a firmer muffin texture, but remain incredibly moist and tender. The chocolate tastes more like breakfast than dessert, if that even makes sense, but it really does! In short, I’m done looking. This is my go-to chocolate muffin forevermore. It should be yours too. Enjoy!

Chocolate Muffins

Source: The Homesick Texan’s Family Table by Lisa Fain

Ingredients:
1 ½ cups Dixie Crystals granulated sugar
½ cup vegetable or canola oil
2 large eggs
½ cup whole milk
1 tsp vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp ground cinnamon
¼ tsp kosher salt
6 oz. semisweet or dark chocolate chips (your preference)

Directions:
Preheat the oven to 400 F. Lightly grease a 12-cup muffin tin, or them with paper liners.
Stir together the sugar, oil, eggs, milk and vanilla. In a separate bowl, whisk together the flour, cocoa, baking powder, cinnamon and salt until well blended. Add the liquids and stir until a smooth batter forms. Stir in the chocolate chips. Fill the muffin cups about three-quarters full. I use a regular ice cream scoop for this.
Bake 20-25 minutes, until lightly browned on top and a cake tester inserted into the center of a muffin comes out clean. Serve warm or at room temperature (they’re tasty both ways).

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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Plum Poppy Seed Muffins

plum poppy seed muffins 044

Ahh, stone fruit. Those delicious, juicy, sweet things with a maddeningly short growing season. So many stone fruits to choose from, and so little time to enjoy them. Last year I was all about the peaches, so this year I vowed to be more about plums and nectarines. Maybe next year is apricots? But then what about pluots? It gets complicated….

plums 002

Next year can be figured out later; today we shall have these tasty muffins with lots and lots of plum chunks. And poppy seeds too, just for good measure.

Plums 009

These muffins are not savory per se, but they are not high on the sweet factor. Over the years it seems that muffins have inched closer and closer to cupcakes, some so much so that the lines of distinction have grown exceedingly blurry, and oftentimes muffins seem like little more than an excuse to eat cake for breakfast.

Plum Poppy Seed Muffins 038

Not today, my friends. These muffins are taking a stand and declaring themselves to be MUFFINS, and muffins alone. They are emphatically stating that they will not tolerate being confused with their distant look-alike cousins. These are decidedly breakfast food, and they are well aware that we shouldn’t be consuming tons of sugar first thing in the morning.

Plum Poppy seed muffins 051

That said, they are quite delicious, with a soft and impossibly moist texture, studded with ripe plum chunks that pop, and just a hint of sweetness. Enjoy while plums are still in season!

Plum poppy seed muffins 042

{One Year Ago: Nutella Zucchini Muffins, Purple Jesus, Peach Sour Cream Pancakes}

Source: The Smitten Kitchen Cookbook by Deb Perelman

Ingredients:
6 tbs unsalted butter
1 large egg
¼ cup granulated sugar
¼ cup packed brown sugar
¾ cup sour cream
½ cup whole wheat flour
1 cup all-purpose flour
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
Pinch of ground cinnamon
Pinch of ground nutmeg
2 tbs poppy seeds
2 cups pitted and diced plums, from about ¾ lb of whole plums

Directions:
Preheat your oven to 375 F. Grease a standard 12-cup muffin tin. Set aside.
First step is to brown the butter. Cut the butter into chunks and add to a stainless steel small pot or skillet. Place over medium heat and let it melt. Once it’s melted completely, the butter will start popping and bubbling and sputtering – this is the water evaporating out. You will see the butter turn a nice brown color and there will be little browned bits hanging out at the bottom of the pan. Once the sputtering and popping has died down to a minimum, shut off the heat. Let it cool slightly.
Add the egg and both sugars to a large mixing bowl and whisk until well combined. Now add the butter, including those browned bits floating around, plus the sour cream. Whisk to combine. If your butter is still very warm, drizzle it in slowly while constantly whisking.
In a separate bowl, combine the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and poppy seeds. Add to the sour cream mixture and whisk until just combined. Do not overmix, and a few lumps are okay. Use a rubber spatula to fold in the plums.
Use an ice cream scoop (helps to grease it lightly first) to evenly distribute the muffin batter into the prepared muffin tin. Bake for 15 to 18 minutes, until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Rest the muffins in the pan for about 2 minutes, no more than 5 minutes, then turn them out onto a cooling rack and let them cool completely. Store any leftovers in an airtight food storage container.

Jumbo Strawberry Muffins

jumbo strawberry muffins 006

Today is National Doughnut Day! Oh yes, that is a thing, as well it should be. So I’m sharing muffins… Clearly…. But, in my defense, when I made these muffins, I was really debating with myself on whether I should make strawberry muffins or strawberry doughnuts. The muffins won out when I flipped a coin, but I was thinking about doughnuts when I made these, so it counts, right? Or something….

Jumbo Strawberry Muffins 007

Jumbo strawberry muffins 011

These are completely delicious. There’s something about jumbo muffins (jumbo cupcakes too) – I mean, they are so impractical to make and awkward to eat. And yet, they are awesome. Nobody doesn’t love them: the sight of that huge hunk of moist, flavorful carb overload, then the secret thrill of biting into something almost the size of your head – we just all love them anyway, despite their inherent impracticalities.

Jumbo Strawberry Muffins 029

These are so much fun, and of course, incredibly yummy. A fantastic vehicle for those strawberries looking gorgeous right now. Enjoy!

Jumbo Strawberry muffins 037

{One Year Ago: Sorghum Syrup and Toasted Walnut Ice Cream}

Source: adapted from Food and Wine

Ingredients:
3 cups all-purpose flour
3/4 cup granulated sugar
1 tbs baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 stick plus 2 tbs unsalted butter, melted and cooled slightly
2 large eggs
1 1/2 cups buttermilk
1 lb. strawberries, hulled and chopped
1 tsp lemon zest
Raw sugar, such as turbinado, for sprinkling

Directions:
Preheat the oven to 375 F and position the rack in the lower third of the oven. Coat 6 jumbo muffin cups with nonstick baking spray. Set aside.
In a large bowl, combine the flour, granulated sugar, baking powder, baking soda and salt. In another large bowl, beat the butter with the eggs until well combined. Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the strawberries and grated lemon zest.
Spoon the batter into the prepared muffin cups and sprinkle the tops generously with the raw sugar.
Bake for 50 to 60 minutes, until golden on top and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for about 5 minutes in the pan, then transfer the muffins to a rack to cool completely before serving.

Oatmeal Raisin Muffins

Oatmeal Raisin Muffins

It actually feels like spring today! Wheeeeee!!!!! Of course, I heard we’re supposed to get more snow next week, but, that’s next week. Only worry about today, and let next week worry about itself. Or something. {My attempt at deep thought for the day.}

Oatmeal raisin muffins

Anyways. If you should ever need a ridiculously easy and delicious, grab-and-go breakfast in your arsenal of baking tricks, these are for you. They’re even pretty healthy! Definitely hearty and filling, so you won’t be hitting up the vending machines mid-morning. And the raisins give a perfect hint of sweetness. I enjoyed these so much, and you know I’m not even a big raisin person.

Oatmeal raisin muffins

And since I was so happy with how my pictures of these babies turned out, I’m going to shut up now and give you a few more photos. Enjoy! Though I feel I should give you a heads up regarding the recipe: you’ll need to soak the oats in the buttermilk overnight before making these, so plan accordingly.

oatmeal raisin muffin

Oatmeal raisin muffins

{One year ago: New Orleans Barbecued Shrimp}

Source: The King Arthur Flour Baker’s Companion

Ingredients:
1 cup quick-cooking or rolled oats
2 cups buttermilk
½ cup brown sugar
4 tbs unsalted butter, melted
1 large egg
1 tsp baking powder
¾ tsp baking soda
¼ tsp kosher salt
1 ½ cups all-purpose flour
1 cup dark raisins

Directions:
In a bowl, combine the oats and buttermilk. Cover and refrigerate overnight.
Preheat the oven to 425 F. In a large bowl, combine the buttermilk and oat mixture, brown sugar, butter, egg, baking powder, baking soda, and salt. Gently stir in the flour and raisins.
Either grease a 12-cup standard muffin tin, or line it with muffin liners. Scoop the batter into the prepared tin and bake 20 minutes, until the tops are light golden brown and a cake tester inserted into the center of a muffin comes out clean. Remove from the oven, let cool for 5 minutes, then turn out the muffins to continue cooling.

Red Velvet Chocolate Chip Muffins with a Cream Cheese Glaze

Red Velvet Muffins with a Cream Cheese Glaze

This is quite the exciting post for me – it’s the debut of my brand new camera!!! I have completed blogging all of my older posts that were photographed with my old camera, and now, barring something unforeseen, all posts going forward will be with much-improved, new camera pictures!

red velvet muffins

red velvet muffins

Upon opening the beloved Amazon package, I realized that I needed to figure out what to make to test out this new contraption. I figured Red Velvet Muffins would be perfect. Muffins are easy to make and easy to photograph. They can sit out at room temperature for a long time without looking icky. And then I decided red velvet was perfect for the striking color. And here we are!

Red Velvet Muffins with Cream Cheese Glaze

Red Velvet Chocolate Chip Muffins

So *they* all say that good food photography is about the photographer, not the camera. *They* say that you can take great food pics with any camera out there. And so I kept my cheapo camera for a long time, working with what I had and strengthening my skills without upgrading to something pricier.

Red Velvet Chocolate Chip Muffins with Cream Cheese Glaze

Um…. No. It’s the camera, people. Now I’m not saying that I don’t have room for improvement still, or that I’ve completely figured out this new device; none of that would be true. But come on. I wish I had upgraded a long time ago.

red velvet chocolate chip muffins

red velvet chocolate chip muffin

Source: adapted from Lemons for Lulu

Ingredients:
2 cups flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/8 teaspoon baking soda
¼ teaspoon salt
6 tbs unsalted butter, at room temperature
2/3 cup sugar
2 large eggs lightly beaten
2/3 cup milk
½ teaspoon vanilla
1 bottle (1 oz) red food coloring
1 cup chocolate chips

4 oz. cream cheese, softened to room temperature
1/2 cup confectioners’ sugar, sifted
1/2 tsp vanilla extract
1/4 cup whole milk

Directions:
Preheat the oven to 425 F. Line 2 standard muffin tins with 15 liners and set aside.
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar with an electric mixer. Beat in the eggs, one at a time.
Add the flour mixture and the milk in 5 separate additions, alternating between the two, starting and ending with the dry ingredients. When the last flour batch is almost combined, turn off the mixer. Add the vanilla and red food coloring. Use a rubber spatula and mix them in by hand, then fold in the chocolate chips.
Lightly grease a standard ice cream scoop, then use it to scoop equal amounts of batter into the prepared muffin liners.
Bake for 5 minutes. Then reduce the oven temperature to 375 F and bake an additional 10 minutes, or until a cake tester inserted into the center comes out clean. Do not remove the muffins from the oven when you lower the oven temperature.
When done baking, remove the muffins and let cool for 5 minutes. After 5 minutes, remove the muffins to a cooling rack and let cool completely.
Meanwhile, make the cream cheese glaze. In a clean bowl, with clean beaters, cream together the cream cheese and confectioners’ sugar. Add the vanilla extract and the milk and use a whisk to combine until smooth.
Once the muffins have cooled completely, add the glaze to a plastic baggie or a pastry bag and pipe the glaze onto the muffins.

Cranberry Apple Muffins

Cranberry Apple Muffins

So the other day, I leave the house in a big fat hurry, don’t have time to eat breakfast, and my rumbling stomach lures me into the corner bakery in my neighborhood, a bakery that makes wonderful New York bagels and some of the best lox spread I’ve ever tasted. Being in too big a rush to have them toast and prepare a bagel, I grabbed a cranberry muffin and ran out the door. I figured it would be extremely tasty since that is the way of their bagels.

cranberry apple muffins, before baking

Ouch. Wrong. So, so unbelievably and indescribably wrong. It was terrible! I couldn’t eat more than a few bites. The texture was all wrong – too dense and dry. Also, it didn’t taste freshly baked – more like it has been sitting somewhere for too long a time. The flavor was quite unimpressive, it almost tasted chemical-y, like they used a boxed mix or something. And adding insult to injury, there were hardly any cranberries! They had stuck a few fresh (and I use the term loosely) cranberries on top, and I found a few at the bottom of the muffin, but none in the middle.

Cranberry apple muffins

Lest I be scarred for life, I decided to come home and make my own cranberry muffins, to erase the impression of that horrid, barely-edible foodlike concoction from the bakery. I had some dried cranberries, which I do like in baked goods, so I decided to go with those, even though the muffin I attempted to eat used fresh cranberries (or well, cranberries that were fresh at one point in time). And then I added an apple. Of course. Almost done with my stash, I promise.

Cranberry Apple Muffins

These muffins are so delicious. Thank goodness. Perfectly moist, lots of tart cranberry flavor, and wonderfully fresh tasting. The scars are fading. Enjoy!

Cranberry Apple Muffins

Source: adapted from The Providence and Rhode Island Cookbook by Linda Beaulieu

Ingredients:
1 ½ cups all-purpose flour
½ cup granulated sugar
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 large egg
1/3 cup whole milk
½ cup canola oil
1 large apple, peeled, cored and diced
½ cup dried cranberries
Zest of 1 orange

Directions:
Preheat oven to 350 F. Line a standard muffin tin with liners. Set aside.
In a medium mixing bowl, combine the flour, sugar, cinnamon, baking soda, baking powder, and salt.
In a small bowl, whisk together the egg, milk, and oil. Add to the flour mixture and whisk until just combined. Using a spatula, fold in the apples, cranberries, and orange zest.
Use your ice cream scoop to transfer the batter to the prepared muffin cups. Bake 14 to 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Cool in the pan for 5 minutes, then either turn them on their sides or remove them to a cooling rack. Serve warm or room temperature.
Makes 12 muffins.

Ricotta Dark Chocolate Chip Muffins

Ricotta Dark Chocolate chip Muffins

T.G.I.F. Seriously. I made these lovely muffins a few weeks ago and now seems as good a time as any to share them with you. I really love baking with ricotta cheese. It makes baked goods so light and moist. It’s also really fun to mix ricotta cheese into meatballs – again, very light and moist!

muffin batter

making ricotta chocolate chip muffins

I loved using dark chocolate in here, but you could certainly sub in another kind of chocolate if you wanted. I think these would make a great snack, but I could also picture them being part of a nice brunch spread. And I don’t know why, but it has been a loooooong week, and I am feeling somewhat brain-dead. So I’ll just leave you with some pictures of these scrumptious muffins and weekend well wishes!

ricotta dark chocolate chip muffins

Ricotta Dark Chocolate Chip Muffins

Ricotta Dark Chocolate Chip Muffins

Source: adapted from Skinny Taste

Ingredients:
2 cups cake flour
1 ¼ tsp baking powder
1/2 tsp baking soda
½ tsp kosher salt
1/4 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
8 oz ricotta cheese
1/2 tbsp vanilla
1 cup dark chocolate chips

Directions:
Preheat oven to 375 F. Line a standard muffin tin with liners and set aside.
Mix flour, baking powder, baking soda, and salt in a medium mixing bowl. In a large mixing bowl, cream together the butter and sugar. Add eggs one at a time, beating well after each addition. Mix in ricotta cheese, then flour mixture and vanilla. Fold in chocolate chips and spoon into the prepared muffin tin using a regular ice cream scoop.
Bake for 15-16 minutes, until a cake tester inserted into the center comes out clean. Let cool in the pan for 10 minutes, then remove the muffins to a rack and let them cool completely. If you let the muffins cool completely in the muffin tin, they will steam and become too tough.

Nutella Zucchini Muffins

Nutella Zucchini Muffins

Don’t you love healthy(ish) baked goods that don’t taste the least bit healthy? And isn’t it an even bigger plus if said baked goods are very easy to make, and don’t have any weird ingredients you have to get at a special health-foods store? And the biggest win of all – don’t you love it when baked goods involve Nutella, one of the more awesome creations ever made by a human being? Obviously, these muffins fit the bill on all counts!

making Nutella zucchini muffins

So, confession time – I never had Nutella growing up. My husband introduced it to me. He is an absolute Nutella fiend. I could probably smear it on his gym shoes and he’d eat them with a smile. I have since developed a love for the spread too, and it’s rare you won’t see a large jar of it in our pantry.

making zucchini muffins

So when my food blogger friend Kirsten posted these, I knew they were gettin’ made – SOON! Genius idea. They were delicious – moist and tender, a bit cakey, with that Nutella flavor we all love. And these are a great excuse to use up some zucchini while it’s still in season. Try them soon, they are soooo yummy!

Nutella Zucchini Muffins

Source: Farm Fresh Feasts

Ingredients:
1 large egg
3/4 cup buttermilk
1/3 cup vegetable oil
1/4 cup Nutella
1/4 cup sugar
1 cup shredded zucchini
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:
Preheat oven to 400 degrees F. Spray a standard muffin pan with cooking spray, or line with muffin liners.
In a large bowl, whisk together egg, buttermilk, oil, Nutella and sugar. Add zucchini. Stir until thoroughly combined. Add flour, whole wheat flour, baking powder, baking soda, and salt. Whisk until just moistened.
Fill muffin cups 2/3 full (I use an ice cream scoop for this). Bake for 15 minutes or until a cake tester inserted into the center of one comes out clean. Cool in pan a few minutes, then turn onto a rack.

Vegan Blueberry Muffins

Vegan Blueberry Muffins

My father always told me growing up that I shouldn’t assume things – because it makes the first three letters out of you and me. It’s usually a good rule of thumb, but a rule I’m going to break today. Why? Because I feel very safe in assuming that you all are enjoying the beautiful summer produce bounty just as much as I am. So in that vein, I thought I would dedicate a week of posts to dishes made with lovely summer fruits and vegetables.

vegan blueberry muffins, before baking

Let’s start with blueberries, shall we? I’ve been wanting to bake with blueberries lately, but I didn’t want to blog another classic blueberry muffin recipe. Not because they’re not delicious (they are), but because it would be so redundant. The internet is filled with what can probably be accurately called a surplus of classic blueberry muffin recipes. Gotta shake things up, you know?

blueberry muffin batter

So I figured, let’s go vegan on the old blueberry muffin. These were very delicious. More importantly, they were enjoyable for all, vegans and non-vegans alike. They didn’t scream “not the real thing” like vegan mayonnaise (I’ve tried but I seriously cannot handle that stuff). But no matter what diet you follow, I promise you’ll love these.

Vegan blueberry muffins

vegan blueberry muffins

A few recipe notes: first, I used vanilla soy milk. You could certainly use plain soy milk but if you do, add up to a tablespoon of vanilla extract. You could probably use almond milk too, though I hesitate to say that because I’ve never used it for baking (or drinking for that matter). But I see lots of recipes using it these days, so it would probably work. Secondly, these muffins are more delicate than most, probably due to the lack of eggs. Let them cool for a good 10 minutes, longer if need be, before you try to remove them from the muffin tin. The upside of the delicacy is that they are soooo moist!

Vegan Blueberry Muffins

Source: adapted from Flour, Too by Joanne Chang

Ingredients:
2 2/3 cup all-purpose flour
2 tsp baking soda
1 tsp kosher salt
1 cup granulated sugar
¾ cup plus 2 tbs canola oil
1 1/3 cups vanilla soy milk
2 tbs cider vinegar
2 cups fresh blueberries

Directions:
Preheat the oven to 350 F and place a rack in the center of the oven. Line the cups of the muffin tin with cupcake liners. And why, yes, I did run out of liners in the middle of making these muffins, thank you for asking! If that should happen to you too, just grease the pan well. 🙂
In a medium bowl, combine the flour, baking soda, salt and ¾ cup plus 2 tbs of the sugar. In a separate bowl, whisk together the oil, soy milk, and vinegar. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the blueberries and fold them in.
Using an ice cream scoop, scoop an equal amount of batter into each muffin cup. Sprinkle the tops with the remaining 2 tbs sugar.
Bake for 25 to 30 minutes, until the muffin tops are pale gold and a toothpick inserted in the center comes out clean. Let cool on a wire rack before popping them out.

Banana Dark Chocolate Chunk Mini Muffins

Banana Dark Chocolate Chunk Mini Muffins

Happy Friday everyone! Is anyone else as ready for a weekend as I am? Yeesh…

making banana mini muffins

banana mini muffins, before baking

I made these little cuties on a whim a few weeks ago when I went on my insane baking bender. I had some overripe bananas sitting there, demanding to either be baked or tossed into the trash. For me, that’s an easy decision!

before baking

Also, I realized I hadn’t used my mini muffin/cupcake tin in a while, and I’m sure it was feeling neglected. 😉 These turned out very nicely, soooo easy to just pop in your mouth thanks to their small size. I’m a huge fan of dark chocolate (and apparently it has some impressive healthful properties) but you could sub in semi-sweet if you would rather. Enjoy these! Everyone have a safe, fun and delicious weekend!

Banana Dark Chocolate Chunk Mini Muffins

eating a mini muffin

Source: adapted from The King Arthur Flour’s Baker’s Companion

Ingredients:
8 tbs unsalted butter, at room temperature
1 cup sugar
1 large egg
½ tsp nutmeg
½ tsp allspice
2 medium-size overripe bananas, peeled and chunked
1/3 cup whole milk
1 cup whole wheat flour
1 cup all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 (12 oz.) bag dark chocolate chunks

Directions:
Preheat the oven to 350 F. Line 2 mini muffin tins with mini cupcake/muffin liners. If you don’t have any liners, then just grease the pans well.
In a medium bowl, cream together the butter and sugar until they’re smooth. Scrape the bowl down, then beat in the egg, spices, banana, and milk.
In a separate, small mixing bowl, whisk together the flours, baking powder, baking soda, and salt. Add them to the butter-sugar mixture and beat until just combined. Fold in the chocolate chunks.
Using a cookie scoop, spoon the batter evenly into the muffin liners. Bake for 12 to 15 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven, let cool in the pan for 10 minutes, then transfer them to a cooling rack.